With the weather warming up, and Memorial Day just around the corner, grilling season will soon be underway. While the classic burger is always a favorite at our backyard BBQs, sometimes it’s nice to mix up the menu. But do not, I repeat do not, settle for frozen veggie burgers. In just 30 minutes, you can whip up these protein packed quinoa burgers. They are both tasty and satisfying. So whether you’re serving your vegetarian friends, or just looking for something new, this recipe will do the trick!
Veggie burgers can be a scary undertaking, but this is not one of those recipes. With a few simple ingredients (quinoa, chickpeas, eggs and our organic hummus) you have a simple base that can be flavored any way you like. We went with a Greek inspired burger, but for example, you could make a buffalo burger by skipping the kalamata olives and incorporating your favorite hot sauce. Once the patties are cooked, get creative with the toppings – feta, lettuce, tomato, red onion and even more of our creamy Organic Roasted Garlic Hummus. One bite and you will be saying, Opa!
For a light and tasty twist, we opted to use chickpeas as the base for this salad, but if you’re craving a more classic chicken salad recipe, you can easily swap or add shredded chicken. Also instead of serving on toasted bread, we recommend using crisp butter lettuce cups, which can even be rolled up and enjoyed on the go as a wrap!
Yields 6 Servings
*Recipe adapted from Melissa Coleman’s cookbook: The Minimalist Kitchen
*If you’re cooking all burgers at once preheat your oven to 200° F. Place cooked burgers in the oven while you cook the remaining burgers